Thursday, April 8, 2010

Smoked Turkey Cobb Salad with Green Goddess Dressing


DH is back on his low-carb kick so I am trying to come up with some fun meal ideas that will get us all eating more fruits and vegetables. Its a great time of the year for this! Whole turkey breasts were on sale at the grocery this week, so I bought one and DH smoked it on Monday. We ate it with a black bean and avocado salsa (tossed with the rest of the cilantro-lime vinaigrette) and flour tortillas on Monday night. I thought about making some jambalaya with a chunk of the remaining turkey, but that is not exactly low-carb even if you make it with brown rice. I've had a Cooking Light recipe for Cobb Salad in my saved recipes for a while. Salad for dinner is not the kind of thing I want to eat during our long, cold winter. But it works really well for an unseasonably warm Spring night.


In addition to substituting smoked turkey for the chicken, I made our salad considerably less light by increasing the quantities of blue cheese and avocado, and adding bacon. But hey, my kids loved it! I also tossed the greens with the dressing before serving them, and let everyone compose their own salad. W did a great job and took some of everything, although he was not wild about the avocado. B was less so. His salad mostly consisted of lettuce, turkey, bacon and blue cheese.

Smoked Turkey Cobb Salad with Green Goddess Dressing

Ingredients:

For the Green Goddess Dressing:

  • 1/2 cup plain fat-free yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons chopped green onions
  • 1 tablespoon chopped fresh chives
  • 3 tablespoons white wine vinegar
  • 2 teaspoons anchovy paste
  • 1 teaspoon chopped fresh tarragon
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 garlic clove, minced

For the Smoked Turkey Cobb Salad:

  • 8 cups torn romaine lettuce
  • 1 cup trimmed watercress
  • 1 1/2 cups chopped smoked turkey
  • 2 tomatoes, each cut into 8 wedges
  • 2 chopped hard-cooked large eggs
  • 2/3 cup diced peeled avocado
  • 2/3 cup crumbled blue cheese
  • 2/3 cup chopped fried bacon

Directions:

  1. To prepare the dressing, place all ther ingredients in a blender or food processor; process until smooth. Chill.
  2. To prepare the salad, combine the lettuce and the watercress in a large bowl. Toss with enough of the dressing to lightly coat. 
  3. Place 2 cups lettuce mixture on each of 4 plates.
  4.  Let each diner build a salad from the remaining offerings.


The chives and tarragon for the dressing came out of my newly planted herb garden!

The Smoked Turkey Cobb Salad with Green Goddess Dressing was much enjoyed and will likely be repeated several times over the next few months. It would make a great picnic or meal to prepare ahead of time to take down to the lake. The only part that is not a do-ahead is the avocado. I liked the dressing, but think it might be interesting to try adding the avocado to the dressing, and substituting lemon juice for the white wine vinegar. Then it would all be a do-ahead and both kids would eat the avocado without knowing it!

1 comment:

Robin said...

Absolutely lovely!